The zest of pink grapefruit and pepperminttea leaves give these delicate cookies a burst of gourmet flavorsure to impress your guests at teatime or anytime!
Recipe: Pink Grapefruit MintTea Tuiles
3/4 cup granulated sugar
Combine the sugar, grapefruit zest andpeppermint tea leaves in the workbowl of a food processor fittedwith the metal blade. Pulse until the zest and tea are fullyincorporated into the sugar.
In a medium bowl, whisk together the eggwhites and flavored sugar until well combined. Dont beatin any air or make the whites foamy. Add the melted butter andwhisk until incorporated. Add the flour, salt, vanilla, and peppermintextract, and whisk until smooth. Cover with plastic wrap andrefrigerate for at least 4 hours and up to 10 days.
Preheat the oven to 350°F (175°C).Line a baking sheet with a silicone non-stick baking mat (orwith parchment paper sprayed generously with pan spray).
Spoon a tablespoon of batter on the bakingsheet. Using the back of the spoon, spread the batter as evenlyand thinly as possible into a 4 to 4 1/2-inch circle (the batterwill not spread much during baking).
Bake until golden brown all over, 8 to10 minutes. Remove the pan from the oven and immediately startto slide a thin metal spatula under the edge of one cookie. Inabout 10 seconds, the cookie will hold together enough for youto slide it off the sheet. Immediately lay the cookie over arolling pin, juice bottle, or other cylindrical shape and leaveit to cool. Quickly repeat with the remaining cookies. If thecookies begin to cool and crisp, return the pan to the oven fora few seconds to warm and soften.
Let the baking sheet cool between batches,or use a second baking sheet lined with a silicone baking mat(or well-greased parchment paper).
1 1/2 teaspoon freshly grated pink grapefruit zest (from about1 grapefruit)
1 heaping teaspoon peppermint tea leaves (from about 1 tea bag)
3 large egg whites
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
Makes about 2 1/2 to 3 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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